Marx Foods' Shrooms for Soup Challenge - Black Trumpet Oyster Stew

It's been a while, I know.   But I am back in the saddle momentarily; primarily because I cannot resist a good challenge.  Especially if it involves Mushrooms.  I'm just sayin'.

Thus, I am taking on the latest Marx Foods Challenge, which involves creating a soup utilizing dried Mushrooms.  (Shrooms for Soup)  This could not have been a more timely challenge.  I am totally in soup mode.  It's an Autumnal favorite of mine, in all it's permutations.  OK, disclaimer time....  (you knew it was coming)  All opinions stated here are my own and no funds have been exchanged between Marx Food's and myself.....   blah blah blah blah.... OK enough of that...

The selection from Marx Foods included Porcini (Bolete), Matsutake (Pine Mushroom) and Black Trumpets (Horn of Plenty, Black Chanterelles, Poor Man's Truffle, or Trumpet of the Dead).  Not your run of the mill mushrooms, that's for sure.

I am also positive that, if you have been following this blog for any length of time, the litany of AKA's for the Black Trumpet was a dead giveaway as to which one I chose to grace my soup recipe.  

Considering the flavor of Black Trumpets, being buttery, nutty and slightly smoky, I felt they would be the perfect with Oysters.  Of course, I have been craving oyster stew for the last couple weeks anyway, so this just made it that much better.  Though Black Trumpets season is now, being late summer and fall, they are one of the best dried mushrooms available.  They hold their flavor VERY well, so fresh or dried, I don't think it really makes no difference.

Oyster stew is a little tricky.  The whole point is to keep it as simple as possible and NOT over do it with added "stuff".  It's suppose to taste like a "creamy ocean" when you are done.  It's definitely a case of "Less is More".  That includes "less" Flour (this isn't a thick chowder) and "less" Oysters.  It should not be completely stuffed with meat.  Figure about 6-8 oysters per person.  That's all.  It's really all about the flavor of the delicate sweet & buttery milk broth.  mmmmmmmmm

This "less is more" philosophy is part of the reason I use Leeks in my soup; a lot of soups actually, but in oyster stew in particular.  Leeks are a member of the onion family; an easy going member of the onion family.  Like the friend who helps you in the kitchen without taking over your party.  Their unassuming nature makes 'em the perfect fit for Oysters, lending flavor without stomping all over the Oyster's delicate flavor.  As an added bonus, Leeks are divine with mushrooms in general.

So thus, armed with Leeks, Black Trumpets, Oysters and a significant amount of Butter and Cream, I present "The Ocean in a Bowl"

Black Trumpet Oyster Stew

24-32 Fresh Oysters (or 2 10oz Jars in Small or Petite)
1/4 oz Dried Black Trumpet Mushrooms (don't over do it)
1 Leek, quartered and sliced (white and light green parts)
1 Garlic Clove, minced fine
4 TB Unsalted Butter, divided
2 TB AP Flour
~1 cup Heavy Cream
2 cups Whole Milk
A good Slug o' White Wine
Italian Parsley, chopped fine

So, first, unless you have fresh Black Trumpets, you need to soak the Black Trumpets in some warm water to rehydrate them (just enough to cover them)

While the mushrooms are soaking, shuck the oysters, reserving the liquid, then filter the liquid through a fine mesh strainer, into a 2 cup measuring receptacle, to ensure there are no small bits of shell; set both the oysters and the liquid aside for now.

After you have shucked the oysters, the mushrooms should be thoroughly hydrated, so filter the mushroom juice through a fine mesh strainer into the same 2 cup measuring devise as the Oyster juice. (I left my Trumpets whole, but you can chop them up a little, if you like)

You should have about 1 cup of Oyster/Mushroom Juices.

Add enough Heavy Cream to make 2 cups, then set aside.

Begin melting 3 TB unsalted Butter in a 2 quart pot set over Medium-Low flame. (your goin' for a "sweat", not a saute)

When melted, add the Leeks and the Garlic and sweat until they begin to soften slightly.

Add the Black Trumpets and continue cooking for about 4-5 minutes longer.

Add the Flour and stir to thoroughly coat the Black Trumpets and Leeks, then continue cooking and stirring until the flour begins to smell nutty.

Pour in the Trumpet/Oyster/Heavy Cream mixture, stirring constantly to ensure the Flour is dissolved.

Add the Whole Milk as well, stirring again to ensure everything is well mixed, then let everything just sort of hang out over Medium-Low, stirring occasionally, while you deal with the Oysters.

In an 8 inch skillet, melt the remaining 1 TB Unsalted Butter over Medium flame.

Once melted, add the Oysters.

Cook until they begin to give off liquid and they sort of "plump up" and the edges just begin to "curl". (overcooked Oysters are disgusting leathery things that are just NOT tasty)

Remove the Oysters from the skillet with a slotted spoon and immerse then into the warm Soup.

Give the soup a good slug of white wine....  And, if you want, you can filter the liquid from the skillet through a fine mesh strainer and into the soup as well.

Season the soup with Salt and Pepper.

Cover the the soup and reduce the flame to LOW....

Way low...  As low as you can possibly go. You really only need to keep it warm for about 10 minutes to give all the flavors chance to get to know one another and meld into an elixir of unfettered deliciousness that makes angels weep.  (I'm just sayin')

Serve with a sprinkle of freshly chopped Italian Parsley. (and oysters crackers, if you like)

MMMMMMMMMMMMMMM  The Black Trumpets were a perfect addition to my Oyster Stew.

Tasting of rich butter and nuts with an elusive spice quality that augmented the flavor of the oysters instead of fighting with it.  I really didn't get any smokiness, but I think I understand why Black Trumpets are often referred to as the "Poor Man's Truffle".  There is something exotically intoxicating about the aroma.

I will have to make my Oyster stew this way from now on.  I'm completely hooked. (no pun intended....)

Mangia!!
~~

You Say Oyster and I say Erster - Conchigli y Crema Ostrica

It's the middle of Winter.   OK, not exactly "the middle" but with the 24 degree temperature and 30 mile an hour winds creating a wind chill of 8 degrees, it sure as heck FEELS like the middle of winter.

Some strange part of my brain always makes me hungry for things that are out of season.  Thus it is that I am completely obsessed with all things of the Oyster persuasion.  And while I also realize that oysters are in season with now, the "fresh" Oysters out there, like the ones at "Whole Paycheck", are expensive.  Consequently, I have deemed it necessary to break into my "emergency stores" and go with the canned variety for this particular dish... at least this time.

I have to admit that I actually kind of like the canned oysters.  I got use to having to use them while living in San Diego for 14 years.  Simply because I could never find any fresh oysters that didn't smell kind of funky, and I am really picky about my shellfish.  If it's questionable in ANY way... Forget about it.

The trick with canned oysters is making sure you do not cook them again.  The canned oysters simply need to be warmed, or they will turn into little super balls bouncing around your kitchen.  Not tasty.

Conchigli y Crema Ostrica

(Shells in Oyster Cream)

16 oz Medium Shells, Elbow Macaroni or other medium pasta shape
1 TB olive oil
1 Garlic clove, chopped
1 Shallot, minced
2 8-oz (227g) cans Oysters, juice reserved (or, 18-24 fresh petite "olympia" oysters, shucked with liquor reserved)
3 oz Pinot Grigio or other white wine
optional - Clam juice – Enough mixed with oyster liquor to make 6 oz (You only need this if using fresh oysters)
4 oz Heavy Cream
10 oz fresh Arugula, washed, hard stems removed
Kosher Salt
White pepper to taste

Cook pasta according to package directions.
Open the Oyster cans and reserve 6 ounces of the juice.

While pasta is cooking, heat oil in a Sauté pan.

When the oil is hot, sweat the shallots and garlic being careful not to burn the garlic.

Add wine and bring just to a boil.

Add Oysters, Oyster juice and heavy cream,

bring to a simmer and cook for 3 minutes. (Just enough to warm the oysters through)

Then season with Kosher Salt and White Pepper.

Place the Arugula in a large pasta bowl.

When pasta is done, remove about 1/4 cup of the water and set it aside....

Then drain the pasta and pour it into the bowl over the Arugula, let set for a couple minutes, then toss briefly.

Pour the Oyster Cream sauce over the Pasta and Arugula.

Toss until the heat from the Oyster sauce and the pasta wilts the Arugula slightly.

If the Oyster cream sauce seems a little thick, add the reserved pasta water and toss again.

Serve immediately.

Mangia!!
~~

BakeSpace Challenge #5 - Presidential Recipes

Mission: Presidential Recipe, or favorite food of President

Solution: Abraham Lincoln and his love of oysters

This was a no-brainer for me... Well, at least the IDEA was a no-brainer... Finding decent oysters in San Diego? That proved to be a little more difficult. Now mind you, being from the Pacific Northwest, not just any oyster will do, since I spent my childhood and first part of my adult life being spoiled on the lovely Olympia Oysters coming from Yaquina Bay on the Oregon coast, or shipped down from Hood's Canal in the Puget Sound in Washington. I DID succeed in finding these tiny little mollusks of delectableness, but I had to wait until a shipment came in from Hood's Canal.

Abraham Lincoln was said to not eat that much. That is unless being served oysters, and then he could not get enough.
In the interest of keeping with the theme of "Honest Abe" I present to you, an honest oyster. Simple, uncluttered by Rockafeller and shooter of cocktail sauce. Granted I could have served them raw, but I tend to reserve that for a restaurant just in case. Here they are simply baked in the shell and served with a little UN-salted butter.
And honest mollusk without a lot of flash, but quite delicious.

Here is a picture of my little beauties prior to their exposure to a 500 degree oven for 10 minutes.

Yep, that's right.... Only 10 minutes in an extremely hot oven... They cook in their own liquor and are absolutely divine.
Please line your pan with aluminum foil, as any liquor that leaks out during cooking will pretty much destroy your pan at 500 degrees. Shown is my Oyster knife... Nothing fancy.. Cost me 7 bucks... The only issue I have with it is that the tip is not bent... A bent tip actually makes it easier to get into the oyster's shell...

How delicious does THIS one look... YUM!

As I said, 500 degrees 10 minutes this is the result after shucking.
Sorry I did not provide a play by play of prying the flat top off the oyster, but that is hard to do when there isn't a second person taking pictures. What is THAT delicious looking thing on my plate beside the oysters... Well, THAT my friend in as lovely Crashed Hot Potato, granted I took a few liberties of my own, adding a little homemade pesto, pine nuts and Parmagiano-Reggiano to it. But it was a perfect accompaniment with the Prosecco...

I highly suggest really good Italian Prosecco, not quite as bubbly as Champagne or Asti, the flavor tends to heighten the flavor of the oysters... I don't mean in a mollusk sort of way, but more of an eating the whole entire sea sort of way... If you have ever had GOOD Sea Urchin as a sushi restaurant, this is the type of flavor Nirvana I am talking about.

At the risk of switching this challenge over from recipes of presidents to those of classic novels, after I saw the carnage left over from my feast, I really felt like the Walrus and the Carpenter from Alice in Wonderland.

"I weep for you," the Walrus said:
"I deeply sympathize."
With sobs and tears he sorted out
Those of the largest size,
Holding his pocket-handkerchief
Before his streaming eyes.

"O Oysters," said the Carpenter,
"You've had a pleasant run!
Shall we be trotting home again?
'But answer came there none—
And this was scarcely odd, because
They'd eaten every one.